Wednesday, November 13, 2013

Squash and Cornbread Casserole Crockpot Recipe

Squash and Cornbread Casserole Crockpot Recipe

Ingredients needed:

* 1 can of condensed cream of mushroom soup
* 1 container of sour cream (8 oz)
* 1 1/2 lb yellow squash, cut into 1/2-inch slices
* 1 cup of chopped onion
* 1 cup of shredded carrot
* 1 can of Green Giant Niblets extra sweet corn, drained
* 1 1/2 cups cornbread stuffing mix
* 1/4 cup butter or margarine, melted
* 2 teaspoons dried sage leaves

Preparation steps:

* Spray crockpot with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into crockpot.
* In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
* Cover; cook on low for 5 hours. Uncover; let stand for 10 minutes prior to serving.


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